Fill mold cavity to the top edge with melted candy. Lightly tap mold on counter to remove air bubbles.
Turn mold over to pour out excess candy.
Use finger or spatula to smooth top edge by clearing away excess candy. Chill mold for 8 to 10 minutes.
Check thickness of shell while it is still in the mold, it should be 1/8 to 1/4 in. thick. To add thickness, apply a coating of melted candy melts to the inside of the shell using a decorator brush. If shell is too thin, it will be fragile and break when handled so it may be necessary to apply additional coats, chilling after each coating is applied.
Carefully unmold shells by turning mold over about an inch from a flat surface or by gently flexing or tapping the mold to loosen it. Top edges can be further smoothed by sliding across warmed cookie sheet or warming plate.
Excess candy can be re-melted and re-used.
If you don’t have enough candy melts to fill the entire cavity of the mold, use a decorator brush to coat the inside of the mold with melted candy melts. Coat mold thick enough so that the mold cannot be seen through the candy melts. It may be necessary to apply several coats, chilling after each coating, until proper thickness is achieved.
When using a pan to mold, if you have difficulty removing shells, place pan in freezer for 2-3 minutes, then unmold.
If your hands are warm, consider using food-safe gloves when handling the finished shells to limit melting and prevent finger prints.